Combination oven and roasting pan



Oct. 16, 1934- J. B. LOUIS 1,977,485

-- COMBINATION OVEN AND ROASTING PAN FiledApriI 10, 1933 2 Sheets-Sheet 1 INVENTOR JOHN B. A (DZ/A5.

Oct. 16, 1934.

J. B. LOUIS v COMBINATION OVEN AND ROASTINQ PAN 2 Sheets-Shet- 2 Filed April 10', ess

INVENTOR c/0///V 15. Lou/.5.

III 37 BY 2- f ATTORNEYS Patented Oct. r I p v v UNITED STATES PATENT OFFICE communes ovnv'm BOASTING PAN John B. Louis, Lawrence, N. Y. Application April 10, 1933, Serial No. 665,275

'1 Claims. (01. 53-6) This invention relates to a combination oventers, the numeral '10 designates my improved and roasting pan. I combination oven and roasting pan in its entire- One of the main features of the invention rety which includes a rectangular shaped pan or sides in a combined oven and roasting pan. in base section 11 having a gravy well or compartwhich the meat or i'owlto be cooked is automatiment 12 formed at one end thereof and an in- 'cally ba'sted to assure the proper flavoring and, clined bottom wall 13 extending downwardly from cooking of the same, and eliminate the present the opposite end of-the pan in a direction toward praeticeof frequently openlngthe oven and manthe gravy well 12. The inclined bottom wall 13 ually basting the food. Thus, the meat or fowl is provided with aheat inlet opening 14 while supto be cooked-maybe placeddn the; deVIceand ported by the bottom and disposed within the 65 the heatsetjto-a proper degree of temperature, opening 14 are heat and flame baffles 15. In use, and the same left tocookthe required time the oven is positioned over a source of heat such without constant attendance-oi the cook or chef. as the gas burner 16 of a gits range as shown in Another feature of; the invention is to provide Figure 3 so that the opening 14 is directly above 5 an automatic ovenandbasting pan in'whichsthe the burner to enable heat to enter the device. 70

desired flavoringsimaybeplaced whichareneces- Over yins th op n 4 d spa ed the esary for the cooking of various meats and fowls, from is an inclined supporting plate 17 provided and when mixed with the juices from the meat with a down-tumed flange 18 at one end which 1 or fowl being cooked, the' gravy isformed which rests upon the inclined bottom 13 while the op- 20 is lifted by a system of percolation to continuously pos nd 1 plate abuts a d p 1 at- 75 shower the same upon the meat or fowl during tached t0 the bottom l 13 and which Plate is cooking to properlyprepare the same for eating. held in position by a turn button 20. The plate th bject t i ti i th provision l7 inclines in the same direction as the bottom of a combined percolator oven and roasting pan wall 13 but at a greater angle of inclination. The

which is'constructed in a novel manner to per- S p n pl 7 is pr v Wi p in s r mit of the collapsing of the same when not in per r i ns 21 to n le h heat to pass 111 use to enable compact storing in small kitchens we rdly from beneath the plate and into the oven. or kitchenettes where space is scarce. Th pper face of the supp r n Plate is pr With these and other objects in viewfthe in-- v d d wi h paced parallel toothed racks 22 on .30 vention resides in the certaln navel cqnstrucwhich the meat or fowl to be cooked is placed and 85 tio mbi ati a d arrangement of parts, the held against accidental sliding down the inclined essential features of which are hereinafter fully pla 1.7-. h e racks r arranged so as to supdescrlbed, are particularly pointed out in the port the meat or fowl directly above the heat appended claims, and are illustrated in the acp ni 14- compam ing drawings, in which: Removably fitting upon the pan or base sec- 90 Figure 1 is a perspective view of thecombinaa tion 11 is a cover section 23 which is of truncated tion oven and roasting pan in set up position for cone shape in end elevation and is constructed of a plurality of demountable or separable walls. Figure 2 is an end elevational view. The cover section comprises end walls 24-24 held Figure 3 is a vertical longitudinal sectional in spaced relation by brace rods 25. The inner 96 view on the line 33 of Figure 2. faces of the end walls 24 are provided with grooves Figure 4 is a vertical transverse sectional view 25' for receiving the opposed marginal ends of on the line 44 of Figure 3. the front and rear walls 26 and 27, respectively. Figure 5 is a vertical transverse sectional view Due to'the shape ofthe end walls 24, the front on the line 5-5 of Figure 3. and rear walls converge upwardly and the tops 100 Figure 6 is a horizontal sectional view on the of the same are provided with flanges or seats 28 line (3-6 of Figure 3. for, removably supporting the top wall 29. It will Figure 'l is a detail vertical sectional view on be seen that after the front and rear wall are the line 'l--'! of Figure 3. I interfltted with-the end walls 24 and the brace Figure 8 is a perspective view of the broiler rods 25 securedin position, the said walls are 106 attachment. locked together and form a rigid structure. In

Figure 9 is a vertical transverse sectional view the drawings the walls forming the cover section on the line 9-9 of Figure 8 and in association. are formed of two thicknesses of metal with a with the broiler actuating handle member. I layer of insulation therebetween, butthe same v Referring to the drawings by reference characmay be constructed of a single thickness of metal 110 if desired. The outer sheet of metal terminates short of the marginal edges of the wall section to provide shoulders for supporting the cover section in position; upon the top edge of the pan or 5 base section 11.

Fixedly secured on the inner side of the end walls 24 are transverse cleats 30, the same being disposed on different planes, the cleats 30 on the wall adjacent to thatend of the pan section provided with the gravy well being higher than the cleat 30 provided on the opposite end wall. The cleats 30 removably support a tray or trough '31 in an inclined position, the angle of inclination,

being opposite to the inclination of the bottom wall 13. The bottom of the tray or trough is provided with drip openings 32 while supported within the trough and in spaced relation to the bottom-thereof is a false bottom 33 provided with drip openings 34, the said openings 34 being staggered with respect to the openings 32. V-shaped ridges 35 are provided on the upper face of the false bottom 33 and surround certain of the openings 34 to obstruct the flow of gravy down the inclined false bottom wall 33 to cause the same to drop through the openings 34.

Dividing the gravy wells 12 from the inclined bottom wall 13 of the pan section is a removable partition wall 36 provided with openings 37 adjacent the bottom thereof in order to establsh communication between the bottom of the pan section and the gravy well 12. Rising from the gravy well 12 to the inclined elevated trough 31 is a percolator device which consists of a pair of separable interfltting percolator tubes 37, the lower end of the bottom tube section being provided with a concavo-convex base 38 which rests upon the bottom 01' the well 12, the said concavo-convex base being provided with openings 39 to enable gravy to pass within the dome shaped chamber formed. by the concavo-convex base when resting upon the bottom of the well. Fitting onto the lowertube section .37 is a perforated cup shaped-seasoning holder 40, the same resting upon-the base 38 whereupon it is supported in an elevated"p'osition within the gravy well 12. The

cup shaped receptacle 49 is provided with a hinged cover 50 havin'g a central opening 51 for the passage of, the lower tube section 37. When the re- Q ceptacle 49 is removed from the tube section, the

cover 50 may be swung open and the receptacle filled with the necessary flavoring ingredients used in the preparation of gravy for the cooking of different meats and fowls.

The upper end of the top tube section 3'1 rises 1 within the trough 31 while formed in the top wall 29 directly above the discharged end of the percoend of the percolator tube.

In operation of the above described cooking device, assume that it is desired to roast a piece of meat or fowl. The combined oven and basting pan is placed upon the stove with the opening- 14 directly over the source of heat. The gravg flavoring container 49 is filled with the desired flavoring material and if desired water may be placed in the well 12 for mixture with the other ingredients which form the liquid gravy.

.or fowl, during the cooking thereof.

As the meat or fowl is cooked, the juices therefrom flow down the inclined supporting plate 17 onto the inclined bottom wall 13 of the pan section and into the gravy well 12 through the opening 3'1 in the partition 36. The meat juices therefore mix with the flavoring materials contained within the receptacle 49, and when the mixture is sufliciently heated, the pressure there- I behind forces. the liquid gravy upwardly through the percolator tube 37 where it is discharged into the upper end of the inclined gravy trough 31. The gate 55 causes the gravy to back up at the high or top endof the gravy trough and when the pressure is sufficient to overcome the gravity of the gate valve 55, the said valve releases a quantity of the gravy which flows down the inclined gravy trough and through the openings 34 and 32 from where it drops in the form of a shower upon the meat or fowl being cooked. By reason of this percolating principle, a continuous circulation of the gravy is obtained, causing the meat or fowl to be automatically basted and which basting is essential to the proper cooking of the food.

In Figure 8 of the drawings there is shown a broiler attachment for the cooking of steaks,

chops and the like which comprises a trough shaped base 55 having end walls 56, while rising upwardly from the side walls of the trough shaped base are inwardly curved resilient grille members 5'? which normally abut each other adjacent their top edges. One of the end walls is provided with openings 58 for the flow of the meat juices during cooking. In the use of the grille member, the plate 1'7 is removed from the oven and the grille member placed in a position upon the bottom wall 13 to span-the opening 14. In the cooking of steaks and chops, the gravy percolating system may not be needed, whereupon the gravy trough member 31 may be removed andwhen removed a broiler manipulating handle member 59 is inserted through an open- 1 ing 60 provided in'the top wall. The inner or lower end ot'the member59 is provided with a hook 61 for hooking engagement with the grille members 57 of the broiler at the center thereof whereby the broiler member may be tumed to various positions to assure even cooking of the meat. A closure plate 62 is provided for closing the opening 60 during roasting operation.

The front wall 26 is provided with a hinged door 63 which will enable access to the interior of the oven and provided in the door is a glass panel 84 by which 'a cook or chef may view the meat The front wall of the base or pan section 11 is provided 'with drain openings 65 and 66 which communicate with the well 12, the same being disposed-at different levels and for closing the said openings or selectively opening either of the same there is provided a valve disk 6'1 which is turnably mountedupon the frontwall of the pan section. By opening the higher drain opening 66, fat gravy may be drawn from a point adjacent the top of the gravy well and by opening the lowmay be drawn 1 While I have shown and described what I deem to be themost desirable embodiment of my invention, I wish it to be understood that such changes as come within the scope of the appended claims may be resorted to if desired.

Having thus described the invention, what I claim as new and desire to secure by Letters Patent of the United States, is:

1. In a cooking device of the class described, a pan section having an opening in the bottom thereof, a gravy well at one end of said pan section, an inclined supporting plate supported by and disposed within said pan section and overlying said opening in spaced relation thereto, said supporting plate being downwardly inclined in a direction toward said gravy well, a cover sec tion supported by and rising from said pan section, and gravy percolating means for lifting gravy from said gravy well above said pan section and for causing the same to be dropped over the food adapted to be supported upon said supporting plate, said gravy percolating means including a perforated inclined gravy trough mounted in the top of said cover section, a percolating tube rising from said gravy well and entering said inclined gravy trough at the high end thereof, and a gravity gate within said inclined gravy trough adjacent the high end thereof for causing a backing up of the gravy when entering the trough until the amount is suflicient to open said gravy gate to enable the passage of the same down said inclined gravy trough.

2. In a cooking device of the class described, an oven having a bottom provided with an opening therein for the entrance of heat, a gravy well at one end of said oven, and an inclined supporting plate disposed above said opening and inclined in a direction toward said gravy well, and an inclined gravy trough supported within said oven above the bottom thereof and inclined in a direction opposite to the direction of inclination of said supporting plate, said trough having drip openings therein, and a percolator tube rising from said gravy well into said gravy trough, and a gravy deflector mounted in the top of said oven directly above the upper discharge end of said percolator tube.

3. In a cooking device of the class described, an oven having a bottom provided with an opening therein for the entrance of heat, a gravy well at one end of said oven, and an inclined supporting plate disposed above said opening and inclined in a direction toward said gravy well, and an inclined gravy trough supported within said oven above the bottom thereof and inclined in a direction opposite to the direction of inclination of said. supporting plate said trough having drip openings therein, and a percolator tube rising from said gravy well into said gravy trough, and a perforated flavoring receptacle gated gravy trough having drip openings therein, means on the vertical walls of said casing for removably supporting said gravy trough in an elevated inclined position, the angle of inclination of said gravy trough when in supported position being opposite to that of the inclined bottom wall, a percolating tube rising from said gravy well and entering said trough at the high end thereof, and a removable cover closing the open top of said casing.

5. A cooking device comprising a casing having an inclined bottom wall and a gravy well at one end thereof, an elevated inclined gravy trough supported within said casing and having drip openings therein, the angle of inclination of said gravy trough being opposite to that of said inclined bottom wall, a percolator tube rising from said gravy well to the high end of said inclined gravy trough, and a pivoted gravity drop gate in said trough adjacent the high end thereof whereby the flow of gravy from the top of said percolator tube may be checked until the pressure of the accumulation thereof is sufficient to overcome the gravity action of said gate to open the gate and allow the free flow of the accumulated gravy down said inclined gravy trough.

6. In a meat roasting cooking utensil, a pan having an inclined bottom, and a gravy accumulating well at the low end thereof, one side Wall of said pan having two openings therein which open into said gravy ell, one opening being disposed on a plane above the other, and a pivoted valve element mounted on said pan and common to both of said openings for normally overlying and sealing the same, but selectively movable to a position to uncover either of said openings whereby the contents of said gravy well may be drained off at various levels.

7. A cooking device including a casing having an inclined bottom wall and a gravy well at the low end thereof, an inclined gravy drip trough supported in an elevated position within said casing, a percolator tube having a concavo convex base and a tube rising therefrom to said gravy trough, and a perforated gravy flavoring receptacle telescoping said tube and resting upon said base whereby the contents of said flavoring receptacle may be subjected to the gravy adapted to accumulate in said gravy well.

JOHN B. LOUIS. 

